Tea in Sri Lanka

Originally known for generations as “Ceylon,” Sri Lanka became the country’s official name in 1972. Sri Lanka has cool temperatures and heavy rainfall, which gives it the perfect climate for harvesting tea. Sri Lanka was introduced to Tea in the 1800’s by James Taylor, he began a tea plantation in Kandy and started manufacturing tea.

The landscape in Sri Lanka is perfect for tea harvesting. Their cooler temperatures, humidity, and heavy rainfall in the central highlands provides a favorable climate for producing high-quality tea. Tea grown are broadly grouped according to their elevations, with high grown tea sourced from tea plantations found from 1200 m upwards; medium grown tea from estates scattered between 600 m to 1200 m and low grown tea from sea level up to 600 m.

The main tea growing areas are Nuwera Eliya, Kandy, Central Province, Bandarawela, Haputale, Uva Province, Galle, Matara, Southern Province, Ratnapura, Kegalle, Sabaragamuwa Province. Each area produces a slightly different-tasting tea. All Sri Lankan tea manufacturers, like Dilmah and Halpe, offer their tea in loose leaf or pyramid tea bag presentations. The best tea are gathered from late June to the end of August in the eastern districts and fron the beginning of February to mid-March in western districts.

Tea is one of the primary sources of foreign exchange, and in 2013, it contributed over $1.5 billion to the economy. The country produces tea throughout the year and the total tea production is about 340 million kilograms per annum.

Sri Lanka offers a variety of teas, but Ceylon black tea is their specialty. Ceylon black tea is considered the cleanest tea in the world, free of harmful pesticides or additives. To make black tea, the leaves are hand plucked by the masterful female tea pluckers.

It is often brewed on its own or as a blend, and has a fresh, citrusy aroma reminiscent of juicy grapefruit. The high-grown black tea has a honey golden liquor and light and is among the best teas which has a distinct flavor, aroma and strength. The low-grown tea has a burgundy brown liquor and stronger in taste. Sri Lankans drink black tea very strong with milk and sugar. The tea of choice in most households is the strong black tea, commonly called “Ceylon Tea”.
Tea in Sri Lanka